Lemon peel

“ Essence of Seville Orange and Lemon Peel.
Rub lump sugar on the lemon or orange, till quite saturated with the rind, then scrape the sugar so saturated into the jar you keep it in, rub the rind again, and so on, till you have enough, press the sugar down close, and keep it for use. This imparts a very nice flavour to custards and puddings. Tincture of lemon peel is made by paring the peel, and steeping it in brandy. ”

“ Candied lemon peel is usually made in England from a larger variety of the lemon cultivated in Sicily on higher ground than the common kind, from which it is distinguished by its thicker rind and larger size. ”

“ I never tasted better.”
“I ran the lemon peel through a meat-chopper with the lemon pulp. I use about one-quarter peel and the pulp of one lemon to the juice of every three lemons. If the juice of one orange and a lime is added to every ten lemons, it flavours the product much better. Sometimes a bit of Maraschino adds a peculiar flavour, but we never use it for the children.”
The party ended with fortune-telling, with apple-parings, sailing walnut shells across the tub of water, risking noses and teeth at biting on swinging apples, and other familiar games. ”

“ From it are prepared the syrupus limonis (dose 1/2-2 drachms) , which consists of sugar, lemon juice and an alcoholic extract of lemon peel, and also citric acid itself. Lemon juice is practically impure citric acid (q.v.) .
Essence or Essential Oil of Lemon.—The essential oil contained in the rind of the lemon occurs in commerce as a distinct article. It is manufactured chiefly in Sicily, at Reggio in Calabria, and at Mentone and Nice in France. The small and irregularly shaped fruits are employed while still green, in which state the yield of oil is greater than when they are quite ripe. ”

“ Beat the whites of 9 eggs with one yolk, till as thin as water, but not frothed, add 9 table-spoonsful cold water, and the juice of 2 lemons, with sugar to taste: strain it through a fine sieve, put in a piece of lemon peel, and stir it over the fire, till as thick as cream. Do not let it stay long on the fire, to get too thick.—Or: steep the peel of 2 lemons, cut very thin, in a pint of water, all night, then sweeten and boil it; stir in the whites of 6 eggs beaten to a froth, and keep stirring over the fire till thick, then add the yolks. ”

“ Oil of lemons also contains, according to Tilden, another hydrocarbon, C10H16, boiling at 3.20° Fahr., a small amount of cymene, and a compound acetic ether, C2H3O⋅C10H17O. The natural essence of lemon not being wholly soluble in rectified spirit of wine, an essence for culinary purposes is sometimes prepared by digesting 6 oz. of lemon peel in one pint of pure alcohol of 95%, and, when the rind has become brittle, which takes place in about two and a half hours, powdering it and percolating the alcohol through it. ”

“ Orange or Lemon-peel, to mix with Stuffing.— (No. 387.)
Peel a Seville orange, or lemon, very thin, taking off only the fine yellow rind (without any of the white) ; pound it in a mortar with a bit of lump sugar; rub it well with the peel; by degrees add a little of the forcemeat it is to be mixed with: when it is well ground and blended with this, mix it with the whole: there is no other way of incorporating it so well.
Forcemeats, &c. are frequently spoiled by the insufficient mixing of the ingredients. ”

“ And why do they put lemon-peel in the bowls of water?"
"Well, the lemon is supposed to take the smell of dinner away from the fingers. And it isn't always lemon. Frederic is apt to drop in a geranium leaf or a sprig of lemon-verbena, and those are nicer. ”

“ We are picked green because then we keep better and the skins are thinner. If we are left in our tree house until grown to full size our skins are thick, and we are sent to England, where we are sugared and dried and named sugared lemon peel. ”

“ Send around the sliced lemon with the cups of tea, that each person may squeeze in the juice to please himself. Some leave the peel on, and profess to like the bitter flavor which it imparts to the beverage. The truth is, the taste for this (now) fashionable refreshment is so completely an acquired liking, that you had best leave to your guests the matter of “peel on” or “peel off.” There are those whom not even fashion can reconcile to the peculiar “smack” of lemon-rind after it has been subjected to the action of a boiling liquid. ”

“ Lemons are greatly used in cookery, as dish and comestible garnish. When a whole lemon is used for marinades of fish, for the “blancs,” &c., it is well to peel it to the pulp, i.e., to remove the peel and the whole of the underlying white. The lemon is then cut into more or less large slices, according to the use for which it is intended.
The rind of a lemon thus peeled may be cut into bits and used in this form as the necessity arises. When cutting it up, flatten the rind inside uppermost on the table, and, with a very sharp and flexible knife, remove all the white ”

“ When filtered it is known as Essence de citron au zeste, or, in the English market, as perfumers’ essence of lemon, inferior qualities being distinguished as druggists’ essence of lemon. An additional product is obtained by immersing the scarified lemons in warm water and separating the oil which floats off. Essence de citron distillée is obtained by rubbing the surface of fresh lemons 415 (or of those which have been submitted to the action of the écuelle à piquer) on a coarse grater of tinned iron, and distilling the grated peel. ”

“ One pound butter, one pound brown sugar, one pound flour, twelve eggs, four pounds currants, four pounds raisins, one pound citron, two pounds figs, two pounds blanched almonds, two oranges, one tablespoonful cinnamon, one tablespoonful allspice, one-half tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one lemon peel (chopped fine) , one gill wine, one gill brandy; chop orange peel and pulp (removing seeds) , then work in all the sugar you can (this is extra sugar) , slice the almonds thin, also citron, chop figs quite fine. ”

“ Sufficient to make from 1-1/2 to 2 pints of jelly.
Seasonable at any time.
LEMONADE FOR INVALIDS. 1870. INGREDIENTS.—1/2 lemon, lump sugar to taste, 1 pint of boiling water.
Mode.—Pare off the rind of the lemon thinly; cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith, and all the pips. Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely, and in 2 hours it will be fit to drink. It should either be strained or poured off from the sediment. ”

“ Sufficient for a moderate-sized dish.
Note.—To preserve the colour of the mushrooms after pickling, throw them into water to which a little lemon-juice has been added.
TO PICKLE LEMONS WITH THE PEEL ON. 455. INGREDIENTS.—6 lemons, 2 quarts of boiling water; to each quart of vinegar allow 1/2 oz. of cloves, 1/2 oz. of white pepper, 1 oz. of bruised ginger, 1/4 oz. of mace and chilies, 1 oz. of mustard-seed, 1/2 stick of sliced horseradish, a few cloves of garlic.
Mode.—Put the lemons into a brine that will bear an egg; let them remain in it 6 days, stirring them every day ”

“ When I warm my hands at them the Signore breaks me off one twig after another, till I have a bunch of burning oranges among dark leaves, a heavy bouquet. Looking down the Hades of the lemon-house, the many ruddy-clustered oranges beside the path remind me of the lights of a village along the lake at night, while the pale lemons above are the stars. There is a subtle, exquisite scent of lemon flowers. Then I notice a citron. He hangs heavy and bloated upon so small a tree, that he seems a dark green enormity. ”

“ All fruit makers, masters, will tell you to be very careful and not get too deep tints; for a lemon use common lemon chrome paint, dry; orange, orange chrome, dry, and after making those two fruits, you make from the same cups your apples, peaches and pears, because the solid, clear color is needed first, and after, you can paint them to their natural tint. 1st, Lemon. Match the color of the wax to the lemon you imitate. Dry patent powdered yellow, gives a splendid lemon tint. ”

“ The white part underneath is bitter, and will cause milk or cream to curdle, but it contains no particle of lemon flavor. Yet when lemon flavor is called for the [83] lemon is often grated right down to the pulp in parts, while the yellow rind is left on in patches.
A lemon should be grated evenly, beginning at the end and working round it, using as small a surface of the grater as possible, to prevent waste. The habit of turning the lemon as you grate comes as easily as to turn an apple under the knife when peeling. ”

“ As a cultivated plant the lemon is now met with throughout the Mediterranean region, in Spain and Portugal, in California and Florida, and in almost all tropical and subtropical countries. Like the apple and pear, it varies exceedingly under cultivation. Risso and Poiteau enumerate forty-seven varieties of this fruit, although they maintain as distinct the sweet lime, C. Limetta, with eight varieties, and the sweet lemon, C. Lumia, with twelve varieties, which differ only in the fruit possessing an insipid instead of an acid juice. ”

“ If you cannot procure the fruit, you may flavour the cream with essence or oil of lemon; a tea-spoonful or more, according to its strength. The strongest and best essence of lemon is the white or whitish; when tinged with green, it is comparatively weak, having been diluted with water; if quite green, a large tea-spoonful will not communicate as much flavour as five or six drops of the white. After you have mixed the pint of cream with the sugar and lemon, beat it gradually and hard into the remaining cream, that is, the three pints. ”

“ This juice, as well as that of the citron and orange, is of considerable utility in medicine. Sir John Pringle highly praises its efficacy in the sea-scurvy; it is also frequently used for neutralizing alkaline salts in the preparation of saline draughts.—The yellow peel of lemons has a more concentrated aromatic flavour than that of the orange; and, like that of the citron, is often candied, and sold under the name of sweet-meat. The dried peel is a good stomachic, promotes the appetite, and imparts warmth to the whole frame ”

“ The explanation of the mystery about lime-juice (which a hundred years ago was used with absolute success to prevent scurvy, and in 1875 was a dead failure) is shown by the workers at the Lister Institute to be this—namely, "lime" and "lemon" are in origin the same word, and have become applied in ways unrecognized by the Admiralty and their medical advisers in various parts of the world to which the citron, the lemon, the sweet-lime and the sour-lime—all varieties of one species, Citrus medica of Linnæus—have been carried from their original home of origin, the south-east of Asia. ”

“ One drachm, when dissolved in one ounce of water, is equal in strength to a like bulk of fresh lemon juice. To communicate the lemon flavour, it is only necessary to rub a lump of sugar on the rind of a lemon to become impregnated with a portion of the essential oil of the fruit, and to add the sugar to the lemonade, negus, punch, shrub, jellies or culinary sauces, prepared with the pure citric acid. ”

“ The water lemon is a fine fruit, of the shape and size of a dunghill fowl’s egg. The rind of it is of a bright yellow colour, the [89] inside is full of small, flat seeds, covered with a juicy pulp, which has a very agreeable, musky taste. It grows on a vine, which bears a very beautiful blossom, very much resembling the passion flower; and the vine is much admired, because it affords the most delightful shade when turned over an arbour.
The granadilla is rather larger than the largest sized Lisbon lemon, and is an excellent fruit. ”

“ Of the fruit trees the lemon is perhaps the most attractive to the eye; for though small and dwarfish, yet it presents the flowers, small green lemons, and the ripe yellow fruit all together, reminding one of the Eastern alma. The green leaves when young are nearly as fragrant as the lemon verbena. ”

“ It is also necessary to be very particular as to the lemon tint used, the orange, and the shade of green, for [43] if the flower is formed correctly, it still looks unnatural if these points are not materially considered.
Take a sheet of lemon wax, very thin and not too new; cut directly from the corner six or eight fine filaments, as pointed as possible; roll them into a small cluster. It requires two clusters of this size, and two others nearly the same, but shorter. Fold the end of a piece of lemon wax, and snip (very short) a few stamina, which appear, when coloured, like seed. ”

“ A new trend in food and nutrition is the fast-increasing use of fresh lemon juice as an all-purpose table seasoning. Fresh lemons have long been recognized as an indispensable flavoring for pies, tomato juice, tea, fish and seafood. Now millions are discovering that a squeeze of fresh lemon improves a long list of foods. ”

“ The
lemon is less hardy to rear than the orange, and is not cultivated on as large a scale. Chinamen, with ladders and baskets, gather the fruit, and chatter to one another from the trees like magpies. It is irrigation-day, and all at once the water is let on. ”

“ LEMON, the fruit of Citrus Limonum, which is regarded by some botanists as a variety of Citrus medica. The wild stock of the lemon tree is said to be a native of the valleys of Kumaon and Sikkim in the North-West provinces of India, ascending to a height of 4000 ft., and occurring under several forms. Sir George Watt (Dictionary of Economic Products of India, ii. 352) regards the wild plants as wild forms of the lime or citron and considers it highly probable that the wild form of the lemon has not yet been discovered. ”